To begin the 3D meat printing process, scientists biopsy a batch sample of animal stem cells depending on the type of meat desired: manzo, pig, poultry or even fish. These cells are then subjected to an in vitro proliferation process, soaking in a nutrient , nutrient-dense whey inside a climate-controlled bioreactor. Over the course of several weeks, these cells multiply, they interact and differentiate into the fat and muscle cells that make up the bioink. So, a robotic arm uses a nozzle to distribute this mushy strand of cultured meat into thin layers on top of each other. The arm follows the instructions of an uploaded digital file using computer-aided design or CAD software to replicate the correct shape and structure of the intended flesh. The 3D printed meat material must be viscous but firm enough to reproduce a complete structural model of accurate tissue vascularization, depending on the type and cut of meat.
